Menu Enter a recipe name, ingredient, keyword...

Lemon Risotto

By

Be sure to add the lemon zest at the end, so its flavor will be fresh and bright; its volatile oils will quickly dissipate if warmed too long.

Google Ads
Rate this recipe 4.6/5 (84 Votes)

Ingredients

  • 3 cups chicken stock or broth
  • 5 Tbsp unsalted butter
  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp minced shallots
  • 2 1/4 cups Arborio rice
  • 1/2 cup fresh lemon juice
  • 1/4 cup coarsely grated lemon zest
  • 3/4 cup freshly grated Parmesan cheese, plus shaved cheese for garnish
  • salt to taste
  • 1/4 cup minced fresh chervil (optional)

Details

Servings 6
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

In a sauce pan over high heat, combine the chicken stock and 3 ½ cups water and bring to a boil. Reduce the heat to low and maintain a simmer.

In another saucepan over medium heat, melt 2 Tbsp of the butter with the olive oil. Add the shallots and salute' until translucent, 2-3 minutes. Add the rice and stir until it is opaque, about 3 minutes. Add about ¾ cup of the simmering stock, adjust the heat to maintain a simmer, and cook, stirring, until most of the stock is absorbed, about 3 minutes. Continue adding the stock, about ¾ cup at a time and stirring constantly, until all but about ½ cup of the stock has been used, the rice is nearly tender and still slightly firm in the center, and the mixture is creamy, 20-25 minutes.

Add the lemon juice to the remaining ½ cup stock and add the mixture, little by little, to the rice along with the remaining 3 Tbsp butter, the lemon zest, and the grated Parmesan, always stirring constantly. Taste for salt and add as needed.

If desired, stir in the chervil. Transfer to a serving bowl, garnish with shavings of Parmesan, and serve at once.

You'll also love

Review this recipe

Lemon Blueberry Bread Recipe Asian Lemon Chicken